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DISH NAME : KUNG-PAO CHICKEN WITH CASHEW NUTS
Preparation Time : 30 minutes
Cooking Time : 20 minutes
Description
Kung-Pao was a court Official in Sichuan, china and this very popular dish was created by his cook. Peanuts were used instead of cashew nuts in the original version.
| Quantity | Name | |
|---|---|---|
| 250 Ml. | Oil | |
| 2 No.s | Red chilli (whole) | |
| 1 Tsp. | Garlic chopped | |
| 1 Tsp. | Ginger chopped | |
| 1 No. | Onion diced | |
| 1 No. | Capsicum diced | |
| 1 Tbsp. | Soya sauce | |
| Salt to taste | ||
| 1 Pinch | Sugar | |
| 0.25 Cup | Spring onion | |
| 0.25 Cup | cashews fried | |
| 1 Tsp. | Cornflour | |
| 0.25 Cups | Water | |
| 1 Tsp. | White pepper powder | |
| 1 Tsp. | Vinegar | |
| 1 Tsp. | Celery chopped | |
| 1 Cup | Chicken stock | |
| 300 Gm. | Diced boneless chicken | |
| MARINADE | ||
| 2 Tsp. | Ginger - garlic paste | |
| 1 Tsp. | Soya sauce | |
| 1 Tsp. | Cornflour | |
| 0.5 No. | Egg | |
| 2 Tsp. | Pepper powder | |
Method
1) Marinate diced boneless chicken with ginger-garlic paste, soya sauce, cornflour, egg and pepper powder for 1 hour.
2) Deep fry chicken till 3/4th done.
3) Heat 2 tbsp. oil (from the oilused to fry chicken) in a pan. Add cut red chillies, celery, garlic chopped, ginger chopped, onion diced and capsicum diced.
4) Saute till onions are transparent.
5) Add chicken stock & vinegar. When it comes to a boil add soya sauce.
6) If you want to thicken sauce blend cornflour with water and add to stock.
7) Add salt and sugar to taste.
8) When it comes to a boil add fried chicken & cook till done.
9)Garnish with chopped spring onion and fried cashews.
Serving Suggestions
Serve with fried rice , noodles etc.